Marvelous Recipes

A winning combination of delightful flavors!

6 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 (15.8 oz) cans great northern beans, drained
1 (14.5 oz) can diced tomatoes, undrained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf

1. Cook bacon in a 12-inch skillet over medium-high heat, until crisp, stirring occasionally. Remove from skillet reserving drippings. Add sausage, cubed pork, onion and garlic to drippings in skillet. Cook until the pork is browned, stirring occasionally. Stir in bacon and all remaining ingredients. Pour into ungreased 11×7-inch casserole.

2. Cover casserole with aluminum foil. Bake at 350 degrees F for 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf before serving. Makes 6 servings.

Emily

This spicy delicious casserole will bring a smile to your family’s appetite!

1 (8 oz) package ziti or other tubular pasta
1/2 pound bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon garlic powder
2 (15 oz) cans pizza sauce
10 slices bacon, cooked crisp and crumbled
1/2 (3.5 oz) package sliced pepperoni
2 cups shredded Italian cheese blend*

1. Cook pasta according to package directions using minimum cook time; drain and return to saucepan.

2. In a 12-inch skillet over medium-high heat, combine sausage, onion, bell pepper and garlic powder. Cook until sausage is no longer pink and onion is softened; about 7 minutes. Stir in pizza sauce, crumbled bacon and pepperoni. Pour mixture over pasta ; stir to blend. Spoon 1/2 pasta mixture into casserole; sprinkle with 1 cup of the cheese. Spoon remaining pasta mixture on top.

3. Bake at 350 degrees F for 30 minutes; top with the remaining 1 cup of cheese. Bake 5 to 10 minutes or until hot and cheese is melted and bubbly. Makes 8 servings.

* In place of Italian cheese blend, use a mixture of shredded mozzarella, Parmesan and provolone cheeses.

Emily

Great tasting green beans are a favorite vegetable in my home. With this simple recipe, you can make them a favorite in your home too!

4 (14 ounce) cans cut green beans*
1/2 cup chopped onion
4 beef bouillon cubes
1/2 teaspoon black pepper**
1/2 teaspoon garlic powder
4-5 slices bacon, cut into small pieces

Pour 3 cans drained and 1 can undrained green beans in bottom of crock pot. Add chopped onion, bouillon cubes, pepper, garlic powder and cut up bacon. Stir to combine.

Cover tightly and cook on Low for 4-6 hours. Makes 8 servings with 5.5 net carbohydrates per serving.

* You may use frozen green beans (thawed), if you prefer.

**If you want to “turn up the heat”, add 1/2 teaspoon red pepper flakes before cooking!

Since my husband is a real meat and cheese lover, this recipe really hit the spot with him!

1-1/2 pounds ground beef chuck*
2 cups beef broth**
1 (6 ounce) can tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups elbow macaroni
8 slices bacon, fried crisp; drained and crumbled
1 (8 ounce) package cheese (cheddar or Mexican blend)

1. In a large skillet, brown ground chuck until well done; drain and return to the skillet. Stir in the beef broth, tomato paste and spices. Cover and simmer on low heat 5 minutes, stirring occasionally.

2. Cook elbow macaroni according to package directions; drain and add to the meat mixture in skillet.

3. Stir in crumbled bacon and cheese. Continue cooking on low heat until cheese is melted. Makes 6 servings.

* I recommend ground chuck because it contains less fat than regular ground beef. However, you may use either one with this recipe.

** You may substitute 2 beef bouillon cubes dissolved in 2 cups hot water for the beef broth.